Spring afternoon, returning home from a glorious and laughter-filled weekend away, I whip up a salad and take my serve out to the little white table that Beth repainted to have in our little courtyard. I slice a lemon (from her parents’ home orchard) and pick some mint from our herb garden. I duck back inside to the shelf where my fancy napkins are. And then this.
There’s no need to see the menu, just get the savoury waffle with popcorn chicken, fried egg, carrot jam and maple syrup. Trust me.
A special Fijian banana crepe for breakfast – with a side serve of a chocolate heart. We were there for a wedding after all!
When breakfast looks this good you have to photograph it.
Sweet and sour still life.
A minimalist arrangement for a minimalist cuisine…
Our week 15 theme is: Spring…